Take lunch or breakfast to the next level with a low carb everything bagel.

Well, after dozens of bagels have passed through my oven, I finally have the perfect Low Carb Everything Bagel recipe! I couldn’t be more excited as I have some serious love for bagels.

I’m always running around like a madwoman between preschool drop off, taking care of the toddler, grocery runs, Zoey’s swim and jiu jitsu classes, endlessly feeding the children (yup, it’s endless) and of course all the work that goes into this blog.

Where’s the time to make lunch?

Not only are these quick and easy to bake, but they freeze amazing. I like to always keep a few on hand in the freezer for the days where I just don’t have time to even think about feeding myself. Each low carb everything bagel takes no time to thaw or you could just pop them into the toaster then slather them with cream cheese.

Bonus points if you remember to slice them before tossing them into the freezer!

I hope you love this Low Carb Everything Bagel recipe as much as I do!

What you’ll need to make this Low Carb Everything Bagel recipe

These bagels are based off of the Fathead Pizza Crust, with a few adjustments for flavour and texture. This is what you will need:

*If your flour is really lumpy, try pushing it through a strainer, but I find using a whisk works just fine.

Mix the grated mozzarella into the almond flour until fully coated then plop the butter right on top.

Microwave for 1 minute, stir well with a wooden spoon, then microwave for an additional 30 seconds. Knead the dough to ensure that all the mozzarella has been melted and if not, microwave for an additional 15 seconds.

Crack in 1 egg and 1 egg white, reserving the 1 egg yolk for later. Knead the eggs in until fully combined, then knead in the vinegar.

Form the bagels

This dough is very sticky! I find oiling my work surface and hands works like a charm when handling this dough. You can either use a spray olive oil or a bowl of olive oil.

Turn the dough onto your oiled work surface and cut into four even sections. With oiled hands, work each portion into a log, then pinch both ends together to form a circle.

Place all four onto the prepared baking sheet, leaving room in between for spreading while baking.

Remember that egg yolk from earlier? Grab a pastry brush, mix the yolk up then spread it all over the tops of the bagels.

Bake the bagels

Bake the bagels in the preheated oven for 12-15 minutes, until the tops are nice and golden brown.

Remove from the oven and allow to cool for a few minutes, then enjoy by themselves or as a sandwich!

How to store low carb bagels

These bagels should be kept in the fridge and will last about a week or so. I like to freeze them because they will last for 4-6 months in the freezer, and take no time at all to thaw.

Which almond flour to use

There are a few brands of almond flour out there, so which one do you choose?

I prefer a super fine blanched almond flour for this Low Carb Everything Bagel recipe because the unblanched flour gives them an off look due to the almond skins.

Because I live in a small town, I am pretty limited to what products I have access to. When I’m in a pinch, and forgot to order some almond flour online, I’ll pick up a bag of Bob’s Redmill Fine Blanched Almond Flour.

Otherwise, I stick to Anthony’s Super Fine Blanched Almond Flour. I love the texture and it comes in at only 2 g net carbs per 1/4 cup whereas Bob’s Redmill is a 8 g net carbs per 1/4 cup! That’s a huge difference especially when making breads and bagels.

Now that you’ve got ’em, what can you do with ’em?

There are a lot of things you can do with a Low Carb Everything bagel, here are a few ideas:

Breakfast

Breakfast sandwich. Load up a Low Carb Everything Bagel with mayonnaise, ham or bacon, cheese and a fried egg.

Toast a Low Carb Everything Bagel then load it with cream cheese or organic peanut butter and sugar free jam!

Tips and Tricks

In no time you’ll have a delicious Low Carb Everything Bagel to sink your teeth into. Here are a couple tricks and tips to help you get there faster:

Use freshly grated mozzarella. Pre grated mozzarella is often packed with additives to help keep the cheese from clumping. This means that a. it contains unnecessary carbohydrates and b. it doesn’t melt all that good, which messes with your dough.

Make sure the mozza is fully melted before kneading in the egg and vinegar.

Olive oil works wonders to help work the dough. It is a very sticky dough and could be frustrating if you don’t oil your hands and work station.

Make sure the tops of the bagels are nice and golden brown before removing from the oven to ensure they are fully baked.

Instructions

Equipment Needed

Directions

Make the dough

Heat oven to 375° and line a baking sheet with either baking mat or parchment.

In medium bowl combine the almond flour, parmesan cheese, baking powder, baking soda, garlic and onion powder. Mix well to remove all lumps from the parmesan and almond flour.

Mix the grated mozzarella into the almond flour until fully coated then plop the butter right on top.

Microwave for 1 minute, stir well with wooden spoon, then microwave for an additional 30 seconds. Knead the dough to ensure that all the mozzarella has been melted and if not, microwave for an additional 15 seconds.

Crack in 1 full egg and 1 egg white, reserving the 1 egg yolk for later. Knead the eggs in until fully combined, then knead in the vinegar.

Form the bagels

Oil your hands and work station with the spray oil or a bowl of olive oil; this dough is very sticky.

Turn the dough onto your oiled work surface and cut into four even sections. With oiled hands, work each portion into a log, then pinch both ends together to form a circle.

Place all four onto the prepared baking sheet, leaving room in between for spreading while baking.

Mix the egg yolk and brush over the tops of the bagels.

Mix the topping ingredients then sprinkle the entire amount evenly over the bagels.

Bake the bagels

Bake the bagels in the preheated oven for 12-15 minutes, until the tops are nice and golden brown.

Remove from the oven and allow to cool for a few minutes, then enjoy by themselves or as a sandwich!

Notes

See post above for some helpful tips and tricks.

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Deduct fibre from the total carbs to get 3.1 g net carbs per bagel.

Nutrition

Hi, I’m Aleta! I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. Raising kids can be hard, but eating healthy doesn’t have to be with the right recipes!

About me

Aleta

Hi, I’m Aleta! I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. Raising kids can be hard, but eating healthy doesn’t have to be with the right recipes!